How To Make Next Step Whiskey (safety Net)

this bad boy right here is the t500 still a very popular beginner still for good reason and this is the whiskey that i've just made in it it's a next step kind of recipe so if you're wanting to make a step past sugar wash but not get a whole lot of expensive equipment this is the one for you it's got real grain in it it's flavored with real wood and i'm going to show you step by step exactly how i made it how's it going chases i hope you're having a kick-ass week i'm jesse and this is still it so like i said in the introduction we are going to be making a whiskey that is not quite a beginner whiskey and not quite an advanced whiskey it is a next step whiskey so it's going to take you past the old sugar stuff so whether you're doing basically making vodka and adding essences to it or you're doing something kind of like ujssm where you're using real corn to flavor it but you're not mashing that corn we're going to go to the next level and even better the only equipment you're going to need is the t500 itself obviously some fermenters obviously and a brew in a bag bag the basic rundown is we're going to use the t500 itself as a mashed ton and i've got specific volumes of grain and water and all those sort of things to make it nice and easy for you we're going to go step by step and then we're going to match that with two times that volume in sugar wash so if you've been worried about getting into all grain well this is a great place to start because if you mess up the all grain wash beyond all recognition and you get no sugar out of it you've still got the sugar as a safety net and the grain will still flavor it this recipe is designed to age much more quickly more like in a month obviously longer is probably going to be better but we've added a whole lot of flavors indicative of older whiskies into the base spirit using specialty grains this whole thing revolves around the t500 i decided to make a recipe specific to this thing because so many people just starting out on the hobby are using this still but of course if you have a different setup you can adjust this to work on your setup as well so obviously we're going to need the t500 and for now we're not going to need the top half of this we can get rid of this guy and just use the pot now ideally you're going to want to set this thing up in a position where you have something really really strong that you can throw a rope of directly above you now you don't have to do this but if you can it's going to make things a whole lot easier later on ah sorted and ready you are probably starting to realize that this is gonna be a little bit more work you're putting in a whole lot more effort to be honest than something like a sugar wash but let me tell you right now guys you're going to be rewarded for that it is well well worth it luckily for you the sponsor of today's video puts the work in for you so you don't need to did i just pull off a linus tech tip style segue i think i did so a huge huge thank you to geology for sponsoring this video a skincare brand i know what gives i get it guys but hear me out on this one look at me guys i'm not exactly the the fashionista type right you know that if you've been watching videos for any length of time but the thing is i've been using geology now for quite some time in fact i challenge you go back and have a look through the videos and see if you can tell me when i started using it because i tell you right now it's working wonderfully for me the best part is that this product really is no fuss it's a minute in the morning a minute at night and it does what it says it's going to do geology aren't into those random fads that come and go they're not into that weird stuff that they're going to try and sell you on late night television instead they're into simple clinically proven ingredients that are formulated into products that are actually going to work for you even better this is not a one-size-fits-all product so use the special link in the description below which will take you to the geology website and the 30-day skin pack they'll ask you a bunch of questions and they will formulate a specific routine that is going to work for you even better guys use this code here still 30 and get yourself a nice little discount anyway back to the whiskey this is an optional step but if you're ever gonna do things like this again in your t500 it's gonna save you a whole lot of time measure 23 centimeters from the bottom of your pot and mark a small line this indicates the 16 liter fill point in your t500 at a bare minimum you can use a sharp object to scratch a little score line into the side of the pot but if you have the tools it's going to make things a whole lot easier you will want to do exactly the same thing for the 20 liter mark which can be found 29 centimeters from the bottom of the pot next fill the pot up to the 16 liter mark and start heating it up to find out the exact temperature you're aiming for you're going to need a strike water calculator luckily there is one on the chase the craft website i'll put a link for it down in the description below if you're working in metric into 16 liters as the volume of water and 8.5 kilograms as the weight of grain if you're working in freedom units that is going to be 18.7 pounds of grain and 4.22 gallons of water next enter the temperature of the grain itself or even just the ambient temperature of the room and the calculator will spit out your desired strike water temperature if you can't be bothered doing any of this just aim for roughly 74 degrees celsius or 165 fahrenheit you're also going to want to organize two to four liters of cold water and two to four liters of boiling water at your disposal so while we're waiting for it to get up to temperature let's get the rest of this little set up all ready to roll so we're not caught with our pants down later on first of all our brew in a bag bag once again obviously you don't need to use this specifically you can make one out of a couple of pillowcases and sew it together if you're handy but for six bucks or five bucks usd i mean it's easy enough to just grab one by the way team there'll be links for all of the stuff down in the description uh if you are looking for specific examples that i suggest using anyway so the the literally all we need to do with this guy is it goes inside the pot most of these bags the good ones anyway come with a drawstring that's going to make this process easier so literally all we want to do is sort of cinch that down right on the top just under that lip on the t500 once you have that knot tied off relatively tight you can actually go around and use these clips as basically a a second layer of defense so you're losing your bag into the pot before we mash in and we're going to get onto that really quickly let's have a quick talk about the ingredients that are going into this mash itself uh so first we have water that is our main ingredient we're using medium well it's a base malt it has the diastatic powder to convert itself plus some other stuff and it adds quite a lot of extra flavor to what we're doing this sort of all-grain recipe that we're making here we are overdoing the flavor a little bit in this recipe because we're going to dilute it down with the sugar later on so munich and we're going to mix that with some of the ale malt as well just to crowbar in a little bit of complexity so different flavors coming from the two different malts it's nice to have them both and more complexity down the end of the line is is something that we are after next up we have the oats now guys please please uh if you can get quick oats or speedy oats sometimes they call them grain flicked oats steam rolled oats basically something that's already been gelatinized so if you take this stuff and it turns into porridge damn near instantly when you're making porridge that's already gelatinized and that means that we don't have to do a cereal mash which is great so just be aware of that the reason we're putting oats in is to help combat the sugar a little bit further on down the track in that a lot of sugar to me often comes across across quite it's not a alcohol heat but it's kind of this weird uh piercing sensation on the tongue it's kind of the opposite of a thick full bodied whiskey and oats are going to give us a little bit hopefully a little bit more uh mouth feel by being in the mix next up dark crystal we're slamming flavor in there this we're bumping up the sweetness a little bit we're trying to get a little bit of that caramelly note going on in there but guys these specialty molds you want to be careful with use them at low percentages and don't overdo them so even in this little recipe i wouldn't suggest adding more of these at this stage try it like this and then boost it up next time if you want to mess with it but more is not always better and last of all we have the chocolate they call it chocolate malt dark sort of cocoa chocolate but really it adds a little bit of sort of coffee-ness burnt toast all of those really dark mayard reaction sort of flavors come in spades with this guy here if you're struggling to find out where to buy this stuff from look for your closest local home brew store when i say home brew store i mean beer the beer guys have got the stuff nailed the supply chains and the distribution is just off the charts compared to any of the other sort of people this is the best place to get it from uh if you're in america i will put a link for adventures in home brewing which very kindly help the channel out with some affiliate links they'll be able to sort you out with all of this stuff and they'll even post it out anywhere in the country as well for not too much when it comes to postage but other than that find your local homebrew store this stuff needs to be milled before it goes into the mash now you can buy yourself a mill and mill it at home which is what i do but any good homebrew store will mill it for you i think we're about done let's get back to our pot so when you start getting close to your strike water temperature strike water is literally just the the water that we heat up before we mash in use a thermometer these numbers do actually matter you need to get them fairly freaking close so within half a degree centigrade ideally would be great and another tip is especially when you're using something like this that heats directly from the bottom give it a good stir up before you take your measurement to make sure you're on target and the water hasn't stratified out too much within your vessel yep good to go so from here on in uh don't rush don't do anything crazy but you want to be moving relatively quick not standing around talking like this guy okay you don't want to do it super slow because then you start losing temperature but you do not want to chuck all of this grain in all of a sudden because we get dough balls and dough balls are the enemy of a mash basically what happens is the grain can stick together and form a ball and the inside of that ball although it is completely immersed in water can be bone dry if the grain is bone dry then you're not mashing it and you're losing that efficiency so it's just taking up room and doing absolutely nothing for you you're throwing money down the sink so tip a little grain in give it a good stirring make sure you don't see any balls that's why i like to use this i use a little bowl so i can grab grain out of my big pot down here and add a little in at this stage you will have a extremely thick porridge in front of you and the reason for that is that i have reserved a little bit of space and a little bit of water uh to be able to adjust our temperatures here so uh ideally you're aiming for somewhere between 64 and 65 degrees celsius once again that's this in freedom units and that is why we have the boiling water and the cold water on hand so if you've overshot that temperature you can bring it down a little bit with the cold water if you've undershot it you can bring it up with the hot water honestly guys as long as you're sitting somewhere between 63 degrees celsius and 66 maybe 67 degrees celsius we're pretty good now we are definitely going to want to top this up to about as full as we can get it because this is a very very thick mash especially with those oats and once again the whole point of this is if you completely fail if you completely fail and you only convert half the sugar that's available to us in this pot then the actual sugar we're going to add in later on has got your back and you don't have to stress about it so do your best don't stress about it keep moving so i would suggest adding about two liters at this stage giving it a really good stir to help stir it up and then add the the rest of that four liters and give it another stir just um just because we are pushing things on volume here i'm at 63.8 i'm happy with that let's get this thing covered up insulated and we let it sit for 30 minutes so roughly 30 minutes in to the process we're going to strip all this stuff off and give it another good stir and when you do you're going to notice that it has loosened up significantly and the reason for that is that the enzymes in the barley that came along with the barley uh are going to work and they're breaking all that stuff down into sugar which is what our yeast is going to eat later on once you've given it a decent stir cover it back up insulate it again and we're going to leave it for one hour yes we're going to mash this for an hour and a half because we can why not while this guy is resting for another hour we've got the perfect opportunity to get our inverted sugar going this is kind of a step where your results may vary not necessarily because empirically i think it's different but i think i i guess what i mean is that some people are more susceptible or more um able to taste the sugar flavor it's more offensive to them that you get from a product that has been distilled from fermented sugar if you want to know more about this and kind of why i'm saying this disclaimer to you you can go ahead and watch the video over here that i just did recently personally i would like to think that we're going to lower the impact of the fact that we're using sugar in this whiskey by inverting the sugar it's up to you though but to be honest this step really isn't difficult all you need to do is take the six kilos of sugar i am lucky enough that i've got a pot big enough to do all six together obviously if you don't you can do this in two steps and you've got an hour uh you'll easily get two of these done in an hour so you know it's not a big deal anyway so sugar goes into the pot plus the four liters of water and two teaspoons of cream of tartar uh if you don't have creamy tartar which honestly you can get damn near anywhere in a bakery oil citric acid or anything else like that you can switch it out for not a big problem basically an acid just helps to split the glucose and the fructose apart from each other which is what inverted syrup is and then we bring it up to a simmer for 20 minutes once this has been doing its thing for 20 minutes we can move it aside be super freaking careful with it because that is hot that will mess you up be careful but we're going to move that over to the side and let that sit for a little while to cool down we're going to deal with this thing now so the blankets can come off or whatever you're insulating it with can come off and get it back underneath where you have your rope i'm really hoping you have a rope right now if you don't i'm sorry guys all right guys this uh probably isn't going to be pretty but you'll get the idea take it slow move slowly this thing is really heavy and it is hot so you you don't want to spill it all over yourself you can tighten the drawstring if you want i never trust the drawstring and i don't trust the stitching so i like to tie it around the bag like so but the the easiest way is just to inch it up a little bit from here if you have a block or a pulley up top awesome all for it every time you move it up a little bit you're going to want to stop and pause and let things drain a little bit and the reason for that is if you don't especially with a large full bag you're gonna end up with a whole lot of spillage like you just saw ah and it'll get to a point where you can just quickly pop it up like that once it's up and above the the top of the sort of the edge of the pot the liquid will sort of run down the outside of the bag and drip off at the bottom so it's just that sort of middle point where the bag is too full to go quick up and um you know too wide to get past the edge of the pot that's a little bit tricky but once you get it to this point uh you can tie it off i'm gonna do that now down here my hands are sticky and i can't move the camera so you're not gonna see this happen not a bad time to clean up some of your mess because this stuff is super freaking sticky you can't just let this hang for about 10 minutes if you want to speed things up the best way to do it is to twist the bag and use the tension that sort of twisting it creates to basically help squeeze it a little bit so once the bag has slowed down to pretty much just a really slow drip what we're going to do is grab another bowl and we're going to pull the old switcheroo so we're just going to get this out and this under to keep catching any more little drips that come off while we're working with this all right so all of this is now going to go over into our fermenter if you're using multiple fermenters if you don't have one large fermenter you instead have you know three or four little buckets that is completely fine just divide it roughly evenly between however many fermenters you've got i was going to use small fermenters but all my little fermenters are actually in use right now so i'm using the big guy into the fermenter goes you're all grain wort one cup of chopped raisins our inverted sugar syrup and enough water to make it up to 60 liters or 15.8 gallons you can use hot or cold depending on what you need to make it 22 degrees celsius or 71 degrees fahrenheit everything that needs to be in the fermenter is in the fermenter other than the yeast and just to let you know i've ended up with 60 liters at 10 71. honestly guys don't stress about those numbers too much as long as you're somewhere between 10 60 and 1080 you're gonna be fine so just the whole point of this recipe is not to stress about it you don't have to hit specific points along the way and you're still going to get a result at the end let's talk yeast if you want to use baker's yeast go right ahead i get it um you know some of these strains can be a little bit pricey i am going to be using a blend of so4 and mangrove jack's new world strong ale yeast i'm not so stressed about this one i just want another yeast that is you know pretty good at cleaning up a higher abv this is where i'm hoping to get a little bit of extra flavor from so i'm going to pitch two of these and four of these if you're pitching a brewer's yeast into this i would suggest that you need at least 60 grams probably 60 to 100 grams of yeast if you're using baker's yeast um i mean i'd use a little bit more just because you have it right anyway let me get these into the fermenter and we're done for the night this is going to ferment away for i don't know a week two weeks we'll distill it when it's ready actually before i do do that i'm going to take a second to say you don't need to take a starting gravity you really don't but if you want to be able to troubleshoot in any way shape or form later on if you want to be able to know if your fermentation is finished if you want to know what the abb was any of those sort of things taking a gravity reading now is going to save you a whole lot of headaches later this is a hydrometer it only works before uh distillation it's for pre-fermentation and post-fermentation um and i would thoroughly thoroughly suggest you get one of them once again there's links in the description down below and there's a video up here if you want to know how to use the damn things ferment this as close to 25 degrees celsius as you can i have let this thing ferment for two weeks but guys please please please don't think that you let it ferment for two weeks and that's what you do and you just move on to the next step really the only way to know if you've actually finished fermentation is with one of these guys a hydrometer but basically as long as you get readings that are in the expected range you're looking for for about three days in a row and stable you know you're done mine's fermented out below zero but honestly if you get anywhere sort of below 1.005 and it's evened out there i'd probably call it done now you need to get the stuff out of the fermenter and into your t500 a couple of things to note here number one do not trust the max fill line that comes you know built in on the t500 that's fine for sugar washers but uh things made from all grain have a tendency to bubble and uh there's more protein in it it forms bubbles and keeps bubbles longer which means it is more likely to puke or boil over that's literally where it just keeps bubbling up bubbling up bubbling up like a pot of soup and eventually it just you know spills out through your condenser so that's why i got you to put that 20 liter line in there earlier on keep it below that don't go above that with an all grain and also how do you get out of the fermenter and into the t500 if you're using a larger fermenter especially what you can siphon or rack across which is great that's awesome way to do it honestly for something like this i prefer the old-fashioned pot none of this high-tech ciphering business around here honestly it's just easier for me guys i don't i like doing it and it helps me allows me to de-gas as i pour as well you know you pour it from a height you get some of that co2 out of there and that's going to help you even more when it comes to puking now it's time to get the t500 set up and running so get the lid and the column back on top the clamps on but we are going to make a slight adjustment to the setup of the water because we're making whiskey we do not want the active reflux that the t500 normally gives us and the easiest way to do that is simply to disconnect the water input from the right hand side of the machine reconnect the water input to the bottom of the condenser on the left side of the machine that's the little skinny pipe that's sitting out by itself over to the left and then have the water out coming out of the top and over into your sink if this sounds really complex to you and weird you can actually just set it up so you have the best of both worlds i've got a video showing you how to do that over here now that we're set up you've got water connected you're going to want to run a fair bit of water through this while we're running because the t500 isn't really set up to be used as a pot still like this but we're going to make it work anyway don't worry about temperatures anywhere so thermometers don't mean anything in this turn that bad boy on and let it run we're doing a stripping run which means we don't care about the flavors coming out we don't care about cuts we're not making cuts at all we're just cutting down the volume so we can add it all into the spirit run later on like i said just before i'm not making cuts i am just collecting into one big vessel but obviously we have to decide when to stop this run so i'm not monitoring anything i'm not worried about the temperature i'm not worried about the speed i'm just going as fast as it'll possibly go the whole way through we're just cutting down on volume until we get down to about 10 percent coming off the spout now you can stop at 20 if you want it's not going to change things a whole lot you're just going to get slightly less product in the end you can go down to 10 you'll get slightly more product but you'll use a little bit more power and you're gonna have to be sitting here waiting for it a whole lot longer as well the easiest way to test if you're down to ten percent obviously is to use an alka meter once you get down to that ten percent you can flip the switch turn it off empty it out fill it back up again and do the same thing all over again assuming that you've followed this recipe and you've done things you know roughly the same volumes as me you're going to end up with enough volume in your fermenters to do this three times that's going to be three stripping runs in the sort of 16 to 20 litre range depending on exactly how much loss you have to ferment a tube and blah blah blah blah now if you're gonna do this all in one day and just bang it out uh that's not too much of a problem collecting the low wines into a glass or stainless container ideally and you're gonna be ready to go onto the next step but if you're taking your time and maybe you're doing this you know you're running this still three times over a long weekend or once every night after work for example which is totally fine to do the wash isn't going to go bad sitting in your fermenter i would suggest storing it in relatively airtight containers i use these swing top jars yes they are just like a silicone gasket i wrapped them in ptfe tape or plumber's tape teflon tape whatever you want to call it and these do a wonderful wonderful job once you've done all three stripping runs it's time to take all of those low wines all of it and bang it back into the t500 now that i'm into the run and i've collected a few jars we're solidly into the run now let's have a little bit of a talk about how i'm running this and what i'm doing exactly with the still first of all if you have the ability to adjust the amount of power going into your still i highly recommend it for this stage for the spirit run it's not 100 necessary if you don't have a way to adjust the power that's fine that's fine just run it as normal i'll show you a little clip of exactly how fast this is running so you can see what i'm aiming for here in your situation it'll almost certainly be different but right now just for an idea i'm running on a little bit under three quarts power now i'm also collecting into individual jars and the reason for this is that it allows me to switch them out now and then go back and select my cuts later on this video is not all about cuts it's a that's a video in and of itself and i've got other videos i'll put them down in the description section down below uh but what it means is that i can go back later once the run is finished and sort of taste through and make a slow easy decision about exactly where i want to make the heads cut and the tails cut rather than having to do it on the fly on the still you know and then potentially messing it up not having a chance to adjust it i'm a little bit reluctant to be honest to actually give you my cut points my exact cut points simply because i'm worried that people will copy the numbers and rely on those rather than doing a proper yourself so i i will give them to you but guys please please please use your senses get out of here flies man i'm had this covered up and i am fighting them off as soon as i entered it uh anyway team this is the whole run other than uh some more tales that were just super talesy not even worth considering that are going straight into the feints jar if you don't know guys faints is basically the leftover stuff that i'm gonna hang on to and add back into another run in the future that's a topic for another video if you're not sure what's going on so don't stress about that too much just know you can save it and reuse them just so you know team the first two jars are going to be going into firestarter cleaning products they're never going to go back into any you know consumable products ever again if you want to call those four shots or whatever you want to call them that's fine just letting you know that's what i'm doing this is a good illustration of why i separate into smaller jars when i'm doing a new run that i haven't done before coming off the still i thought i was going to be switching from heads to hearts right around this spot which is why i switched to the larger jars but in actual fact after going back and tasting them again i'm going to switch here so i'm probably going to take half of this jar and then switch at this point these are relatively clean as far as heads go but they kind of have this weird sugar vodka thing going on that i just don't think fits in this flavor profile that i'm after if you want to keep them that's entirely up to you if you're looking for more volume i am going to blend based on the idea that i want this to age quickly so normally my products age for a year or you know six months at the absolute least i'm going to try and get these aged up in two months um just because i think that the sort of people that are going to do this that's going to be probably more of a goal that they want to aim to so i'm going to see if we can do it because of that fact the the cuts are going to be a little bit tighter so basically the shorter the amount of time that you're wanting to age the product for the tighter the cuts are anyway so up here um the typical prickly on the tongue on the cheeks kind of acetone and nail polish remover sort of stuff so look out for that when you're going for your heads down the tails it actually presented not so much as wet dog it changed from the flavors i was getting here which i was talking about i'll talk about in a minute over to more of a uh old stale almost grassy kind of bread thing that's what i got first and decided to get rid of and then after this jar it started turning into the the wet dog wet cardboard um toe jam funk sort of stuff so keep an eye out for those in the main run we go from like i said a sugar vodka here through to some really interesting very light very volatile fruit but not acetone and weird sort of ester things more i think there's some influence from the yeast coming through in this area here and then progressively down this way it starts going through the grain flavors that we've got on there around this area we've kind of got the sweet barley thing going on between here biscuity toastiness starts fading in and that toastiness stays with it all the way down until the tails and it sort of gets darker and darker as it goes so it goes from you know like a dark bread through to almost but not quite burnt toast which i quite like and as we get closer down to the bottom here we're getting more of the uh the sweeter caramel sort of stuff going on and some of the influence from the chocolate mole as well i would suggest putting all of the hearts into one vessel at this stage don't split it up you know into different vessels at this point in time you want it to all homogenize back together basically and the faints whack those into another appropriate container and save those for a future date all right let me get this done before the flies just get out of control all right team so it's been a couple of days since i blended and here's two jars ready to go ready to get wood put into them and start aging i'm gonna do two different versions and what i haven't told you yet is that i actually took a small amount of this spirit and force aged it to create this stuff here now i did that for two reasons uh one so i can taste it for you in just a second and give you a better idea of what it's gonna taste like in a month's time and number two i kept the wood that i used from that force aging right here and we're going to use that in one of these jars so the plan when aging these uh is to age this significantly faster than what i normally do so normally i'm aiming for six months through to like two years of aging for this one i'm going to aim for more like a month and to accomplish what i want to accomplish in that month i'm going to be using a little bit more wood than normal so i have these little dominoes of oak now these are kentucky bourbon staves that are sold for smoking and the reason i'm using these is this is probably the most widely available product that i would actually recommend using in this you can get it in most places around the world if not it's a little bit tricky to find but it's definitely the most consistently available product on average i've split them down into little dominoes that are six and a half centimeters by one and a half centimeters by two centimeters approximately and i'm going to be using seven of them now i have also charred these things quite substantially with the blowtorch to a point that i'd kind of call an alligator char now when you're doing this with a blowtorch if you're going to use a blowtorch i suggest taking your time use it at a bit of a distance get the wood hot back off let it sit for a while turn it over get it nice and hot back off let it sit for a while because what we want to do is we want to create kind of a gradient of supercharred wood through sort of the the red wood that's been heated and cooked but not you know burnt obviously and then through to almost raw wood in the middle i am going to be using seven of these little bad boys in this jar and for this jar we're going to be using exactly the same staves exactly the same size stays and exactly the same number of staves but they have already been used in the forced aged product get in there the reason i'm doing this is that while these are kentucky bourbon staves for sure in terms of the amount of wood that's actually been affected by the spirits that we have in here it's pretty freaking low and we've recharred it so this is pretty much acting like new american oak so what we have here is something that's more like a balcona style single malt so it's a single malt recipe like kind of a scotchy recipe but we're putting a big new american oak influence on it over on this side what we have is the same sort of single malt base spirit but we're using a second use oak much more like what the scots are going to do and i'm quite interested to see how these uh differ over time really quickly what you can expect to be different in these two is this is going to have a big heavy um bourbon like wood influence on it this is going to be much more subtle it's going to have less of that big up wood flavor and go more into the sort of delicate sweet notes that come out of the the wood later on all right before i taste this stuff and let you know what you're in for if you make it yourself at home i need to say a big huge giant thank you to the patreons thank you so much patreons for doing what you do it lets me do what i do and i am so very very grateful for it so i gotta say guys this does not smell like a sugar wash it smells sweet and thick and oaky and it doesn't have any of that sugary presence to it which is great which is exactly what we're going with with this right we're going for the ease of sugar without the downside of it the sweetness of the crystal malt coming through there's a slight biscuity and almost toastiness coming off from the base malts and we definitely have a little bit of action down in the really dark caramel not quite chocolatey maybe like a really really light milk chocolate that sort of thing going on uh anyway guys bottoms up i should uh should tell you too i'm tasting this at uh barrel proof which was 55 so it does have a fair bit of kick to it and it hasn't mellowed due to age uh and once again the the sugar side of things is is pretty well suppressed i can taste it a little bit just a touch probably because i know i'm looking for it if you blind tasted me i don't know if i'd be able to get it to be honest but this uh has quite a lot of complexity for a two day old whiskey i gotta say it has enough body there to give it a presence in the mouth it has a lovely sweetness and i believe i can't say for sure but i believe that is coming from both the crystal and the wood but it adds together and then combines with the uh toastiness to almost be rum like think of like a dark toasted bread with butter and honey and almost banana on there as well have you guys had banana and honey on bread that is freaking awesome one of the things my grandfather got me addicted to but anyway and then on the lingering aftertaste you get the hints of the darker stuff less chocolate and more coffee to be honest and then you have this really interesting wood things that are coming in and out of it obviously my wood is going to be different to your wood so that may change as well but for me it is sitting somewhere between toffee and cherry with a fun like actual wood flavour probably more like sandalwood almost but all in all guys i'm really happy with this and i cannot wait to try the one month old version this i think could be a really cool format so the format of doing one quote unquote real thing using the t500 and then you know bumping it up with the inverted sugar i think we could do a whole host of different genres uh we could do a p division we could do a bourbon version we could do a ride we could do all sorts of crazy things so if you're interested in that and you think that would be something fun to see and you think it has potential drop a comment in the comment section down below and let me know what kind of spirit i should do next with this format so there you have it guys i really hope you enjoyed this video it always takes extra work to make videos like these but it is so much more rewarding for me and it's even more rewarding when i know you guys enjoy it too so if you liked it please guys give it a thumbs up you know what that does algorithm things happen same thing down in the comments guys that's great for the algorithm but more importantly it lets me know what you guys are thinking about my videos so i can make them better in the future and even try some of your ideas uh and lastly guys if you ain't subscribed sort it out i'll catch you next time guys keep on chasing the craft see ya

Channel: Still It

Views: 394,593

Keywords: Making whiskey, t500 whiskey, how to make whiskey, whisky, whiskey, next step whiskey, all grain, how to make all grain whiskey, Jesse, Still it, CTC, Chase The Craft, Jesse's Whiskey

Id: swjMB8ebWv4

Length: 39min 49sec (2389 seconds)

Published: Fri Jan 29 2021